Casings

[Beans]

Hi;

I have used both hog casing as well as the collagen casing and find both of them very tough to eat. I used hog casing on sausages and collagen on sopresatta. Why are both of these tough to eat. They say the collagen is the edible type.

THANKS

[NCPaul]

I don't find hog casing tough to eat; where did you get yours? Did you soak them thoroughly before stuffing? Did you allow the sausages to bloom in the fridge overnight? I would peel the collagen casing from sopressata. Lamb casings are very tender, have you tried them?